Smoked paprika and vegan chorizo turn these kimchi pancakes into a craveable appetizer, lunch or light supper. Perfect for Valentine’s Day and Pancake Day, too.
Today, Pancake Day/Shrove Tuesday, the Internet is OBSESSED with pancakes. Stacks and stacks of them. Dripping with syrup, smothered in fruit, studded with chocolate chips. Perhaps perched on a milkshake or other concoction, to GET YOUR ATTENTION.
I’m not immune to the charms of pancakes. Occasionally I will get a sudden inexplicable urge to down tools and grab flour, eggs and milk, whisking to a batter, and pouring into my sizzling hot skillet.
Usually I will heed my inner health educator and make an instant sauce by cooking down a few handfuls of blueberries and spooning them on to a couple of golden cakes. Usually. Other times it might be a smear of peanut butter, a dash of cinnamon and thinly sliced or grated apples or pears. Rolled up and eaten like a burrito is especially enjoyable.
But – and I think you know where I’m going with this – my heart is always with the savory. Even with this most sweet of concepts. When I’m very hungry I turn into a savory tooth tiger.
Sorry, had to be done. 🙂
“dollar” kimchi pancakes with yuzu juice to drink
This recipe for kimchi pancakes is one I make all the time. And by all the time, I mean all the time. I make versions of these so often that I forget that others might not. And might wish to.
I wrote up my Kimchi and Carrot Pancakes nearly four years ago, although I had been making them for about two years by that time. That’s a lot of kimchi pancakes. In that post I mention how in South Korea they are often eaten as a sharing starter, and how that’s not how it operates at Food To Glow. We pretty much eschew social niceties and wolf them down individually. Pan-filling ones (not a big pan though!).
Well, things are a little bit more polite with this edition. And a bit Valentine’s Day. And a bit “oh let’s all watch the PyeongChang 2018 Winter Games and eat kimchi pancakes”. Basically, I’ve gone for the triple.
Pancake Day? Check. Valentine’s Day? Check. Winter Games in South Korea? Check.
The Recipe
The inspiration for this particular tweak was a partially-used pack of vegan chorizo.
Quick meal idea: The first use was in a plain pasta sauce that I had defrosted and stirred into some wilted greens, cooked buckwheat (from the freezer, too) and leftover roasted sweet potatoes
I’ve included a touch of smoked paprika in this pancake recipe, so just increase it if you aren’t using the chorizo. The smokiness really makes an already very good and unusual pancake that much better. I always add something like chives or spring onions, too.
As for the basics, I box and cox between making these vegan or with egg. The egg version has a bit better texture, but adding a little baking powder to the vegan batter almost bridges this gap. If using egg, I sometime take the step of separately whisking the white and folding it into the batter before pouring into the hot, oil-flecked pan.
For the heart pancakes I made the batter thicker so that it wouldn’t escape the cutter I used to corral the batter. But you could make a few large, thinner pancakes and use a cutter to make shapes. I’ve given adjustments for thicker and thinner pancakes (I prefer thinner ones).
I also played around making a perfectly acceptable Japanese tonkatsu sauce – a thick and spicy ketchup and vegan Worcestershire sauce mix. This is usually eaten with tonkatsu itself (Japanese breaded and deep-fried meats and sometimes shrimp or veg), but is great with lots of savory things, not necessarily fried ones. :-)
Oh, and btw, did you spot the cute little “dollar” pancakes I made for, ahem, sharing? Yep, ate those all myself!
What to do with the rest of your kimchi!Â
Kimchi Quinoa Burgers with Avocado-Jalapeno Mayo
Kimchi and Carrot Pancakes – the daddy of this recipe 🙂
Grilled Kimcheese with Shiitake – one of the best things, ever!
Have you every had kimchi pancakes? Am I tempting you? What’s your all-time favourite pancake or way to eat pancakes?
Vegan Kimchi and Chorizo Pancakes
Smoked paprika and vegan chorizo turn these kimchi pancakes into a craveable appetizer, lunch or light supper. Perfect for Valentine’s Day and Pancake Day, too.
I’ve given the method for both thick and thin pancakes. Use a heart cutter(s) to act as a mould for shaped pancakes or make a couple of larger ones and cut out shapes, if you wish. xx
For thicker, chorizo “heart” pancakes
75g (1/2 cup) light spelt or plain flour*
1/2 tsp baking powder
1/4 tsp smoked paprika – a bit more if not using the chorizo
Pinch of salt
135g (3/4 cup) well-chopped kimchi**, juices squeezed and saved
115g (1/2 cup) very cold water and kimchi juice
2 spring onions/scallions, finely chopped
50g (scant 1/3 cup), chopped vegan chorizo – optional
1 tsp olive oil and more for the pan.
Method
1. Dry whisk the flour, baking powder, paprika and salt in a large jug.
2. Pour the kimchi-water and oil into the flour. Mix until the flour disappears then fold in the chopped kimchi, spring onions and chorizo. Leave to rest for 10 minutes.
3. Heat a well-seasoned cast iron or good quality non-stick saute pan and add a a little oil. Oil heart-shaped (or any shape) cutters and place in the pan. Spoon in batter to about .75 cm in depth, or just shy of a centimetre. Cook for two minutes on one side then lift carefully (I use a long wooden clothes peg) and turn, either pushing the pancake out or keeping it in the cutter and pushing it down to meet the pan. Cook until lightly crisped on both sides.
Thicker kimchi pancakes need a lower temperature and longer time than thin, crepe-like ones so perhaps the first pancake is your tester one. 🙂 Carry on, re-oiling the pan and cutters as necessary. I only have one heart cutter but a “family” of them would be cute.
* I use the “spoon in and tap” method to measure flour in cups rather than the “dip and level” method.
* kimchi isn’t often vegan and may contain fish sauce. Trader Joes sell vegan kimchi (US) and Holland & Barrett sell vegan Yutaka brand kimchi (UK)
Serving Suggestions: Eat warm with tonkatsu sauce (below)
- OR a simple dipping sauce of 2 tbsp soy sauce + 1/2 tbsp toasted sesame oil + 1 ½ tsp rice vinegar + small, grated 1/2 clove of garlic + a pinch of chile flakes
- OR a mix of mayo (vegan) and yogurt (vegan) with Sriracha-type sauce added.
“Thin” Kimchi Pancakes (makes about 4 good sized pancakes or about 12 mini ones)
150g (1 cup) light or plain spelt flour
1/2 tsp salt
1/2 tsp baking powder
230ml (1 cup) ice cold water (I use soda water/club soda), with kimchi juice added to make it up
135g (3/4 cup) well-chopped kimchi, juices squeezed and added to water (above)
2 spring onions/scallions, finely chopped
50g (scant 1/3 cup) chopped vegan chorizo – optional
2 tsp olive oil + some for the pan.
Method
As above but pour the batter thinly around the pan, swirling to reach the side. Turn when you see bubbles in the batter and the edges are dry.
Tonkatsu Sauce
Adapted from a recipe found on seriouseats.com
Just put all of the ingredients in a little bowl and stir to blend.
1/3 cup ketchup
1 1/2 tbsp Worcestershire sauce (Biona make a vegan one; normally it has anchovy essence)
1/2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp Dijon mustard
1/2 tbsp maple syrup or sugar
Dash od garlic powder
Good pinch of cayenne pepper or similar
Store in a jar and use within 2 weeks.
I’ve always had a sweet tooth but Korean cuisine changed me xD I’m in love with their seafood pancakes but this one sounds so delectable – I’ve loved Kimchi in stews, by itself or with fried rice. Definitely going to need to try this!
Thanks, Melissa! You could certainly add some chopped prawns or squid to this, if you fancy. That would be very good I imagine. My non-vegan version is linked in the preamble bit if you want to look at it for guidance 🙂
Wow that looks so delicious, I have never seen pancakes like that. I like the sound of that vegan chorizo (:
I am just drooling over here. LOVE these heart-shaped lil guys and that they have vegan chorizo in them!!! Just perfect.
These look wonderful! I love the idea of doing savory pancakes – I never want anything sweet in the morning, and these seem perfect!
I love food of all kinds but after my gallbladder surgery, I became gluten intolerant. I am craving sweet or savory crepes but haven’t found a good gluten free recipe. Fortunately, I do just fine with dairy and chocolate, so between the chocolate, ice cream, cheesecake and gluten free brownies, there is no need to feel sorry for me….not that I eat so much of those things.
Hi there. Adjusting to life after gall bladder surgery can be a big learning curve. I hope you’re doing okay now. I have chickpea flour pancakes, called socca or farinata, on my site. They are super easy, too. Just pop these words in the search bar on the side and a selection will pop up. Most of my recipes are naturally lower in fat and lower sugar. You’re welcome to look around 😊😊
Gorgeous heart pancakes! I’ve made something similar using chickpea flour – yours are WAY prettier though 😉
These look lovely! I’ve been on a real kimchi kick lately, as you know, so these are definitely in my future! Have pinned and shared – looking forward to getting them in my belly.
That sounds amazing!
They look awesome. I will try with some tweaks to make it keto. Chorizo and Kimchi in one dish its surely a winner
Thanks for letting me know. I hope you enjoy them!